Sweet Potato Biscuits

Am I the only one eschewing the perennial pressure trend to buckle down and face the new year (new decade) with a tidy, self actualized list of "healthy" resolutions sprinkled with key buzz words like fat-free and detox and no sugar and low calorie? Really? Am I the only gluten-free goddess out there craving the homespun comfort of warm tender biscuits instead of a drink-it-fast-because-it-tastes-like-shag-carpet-shampoo-but-it's-good-for-you spinach-kale smoothie?

It's January, people. It's still winter. Some folks are shoveling snow. Enough already with the bunny food. Dump the word cleanse from your vocabulary.Have a biscuit.

You can whip up all the low calorie high fiber cleansing smoothies you want if they help you feel virtuous and powerful and fresh as a daisy. I've got nothing against smoothies. I'm a fan of creamy breakfasts, actually. And I love antioxidants as much as the next gluten-free soul (bring on the blueberries, Buster). But I chafe at the word diet. And should. And so I resist the collective push to declare my commitment with a list of New Year's Resolutions for a Better Me.

If I did make a list, though?It might look something like this...

Top Ten Gluten-Free Goals for the New Year

1. Make more biscuits. I'm serious. Warm, fall apart, tender, melt-in-your-mouth biscuits. Life is too short to live without biscuits.

2. Drink more Champagne. It's silly to wait for a special occasion. Every day deserves Champagne.

3. Walk more. And I don't mean power walk. I don't mean buying a pedometer. I mean walk as in stroll. Amble. Look at the sky. People watch. Notice the way the late afternoon sun resembles the color of honey.

4. Play around with some donut recipes. Start with those old fashioned blueberry cake donuts that have a hint of cinnamon and nutmeg.

5. Listen to more music. Discover new artists.

6. Dream up a fabulous gluten-free bialy. Just chant: Yes, I can.

7. Go on more picnics. See goal #2.

8. Take more photos. For fun.

9. Stop feeling guilty for (fill in the blank). Just do it. I said so.

10. Breathe, Baby, breathe. Everyone's doing the best they can to get through the day. And those of us with celiac? We're doing double.

Karina's Sweet Potato Biscuits Recipe

Recipe posted January 2010.

Make this dough lickity split with a sturdy stand mixer or do it the old fashioned way- with an elbow grease powered wooden spoon.

Preheat the oven to 375ºF. Prepare a muffin pan (if the pan is non-stick, no need to do anything). You'll be using 9 of the cups.

Spoon the biscuit dough into nine muffin cups. Shape the tops with wet fingers, if you like (I left mine like drop biscuits, a little rough and bumpy).

Bake in the center of a pre-heated oven for 15 to 20 minutes or so- until firm and slightly golden. A wooden pick inserted into the center will emerge clean and the bottoms will be golden and firm. If in doubt, bake for another 3 minutes.

Pop the biscuits out of the muffin pan.

Indulge while they are still warm. Slather with maple butter, apricot jam, whipped honey...

Makes 9 biscuits.

Note:

I tried freezing a few and reheating them in the microwave. They were not nearly as good. This is one of those recipes you make and enjoy. Live in the now.

Recipe Source: glutenfreegoddess.blogspot.com

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About this blog:

A tumult of water has churned beneath the bridge known as the Gluten-Free Goddess blog (born in 2005). And with that current, many changes. The highlights:

My husband and I have moved more than a half dozen times (artists with empty nests like to explore), lived in six different states, tried eating dairy-free (for seven years) and baking vegan (for five), shunning gluten 100% (still do). Along the way I've created roughly 400 recipes for you. All are gluten-free, some may also be dairy-free, and some may be vegan/egg free. All were developed in my own humble kitchen(s). From Sweet Potato Black Bean Enchiladas to Apple Crisp I have focused on tasty, seasonal, family style cooking. The kind of food we actually cook here at Casa Allrich.

Bio::

Publisher and recipe developer Karina- aka Gluten-Free Goddess- discovered she was gluten intolerant in late 2001- after a decade of unseemly, classic celiac symptoms. She has been cooking and baking gluten-free ever since, serving up hundreds of original recipes on her popular food blog, launched in late fall 2005.